• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Sift:
  • 250g high protein flour
  • 100g plain flour
  • 1/2 tsp salt
  • 1 tbsp instant yeast or easy blend yeast
  • 30g castor sugar
  • Combine:
  • 30g melted butter
  • 1 lightly beaten egg
  • 150ml warm milk
  • Oil for deep-flying
  • For coating:
  • Cinnamon sugar or
  • Castor sugar, mixed with 1/2 tsp cinnamon powder for flavouring if desired.


  1. Put sifted flours and salt in a large mixing bowl. Stir in yeast and sugar. Pour combined ingredients into flour mixture. Mix well and knead till you get a soft dough.
  2. Turn out dough on a lightly-floured board. Knead for about five to six minutes until the dough is smooth. Place dough in mixing bowl again, cover with damp tea-towel and leave aside to proof for 60 to 90 minutes or until it doubles in size.
  3. Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness. Stamp out with a doughnut cutter. (You can gather up the pieces of remaining dough, roll it out and stamp again with the cutter.)
  4. Place the cut out doughnut on grease-proof paper. Cover with greased cling film wrap and leave aside to rise for 25 to 30 minutes.
  5. Heat oil and deep-fry doughnuts till they puff up and turn golden brown. Remove and drain doughnuts on absorbent paper; toss them in cinnamon sugar and serve.

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